Spicy Crab in Wonton Cups

Spicy Crab in Wonton Cups

For the wonton cups
20 wonton wrappers (from one 14-ounce package), each cut into 3-inch squares
3 tablespoons Asian sesame oil

For the crab filling
8 ounces fresh-cooked crabmeat, picked over for shells and well drained
1/4 cup mayonnaise
1 teaspoon minced fresh cilantro
1 teaspoon snipped fresh chives
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon sambal ulek (see Cook’s note), or more to taste
20 little fresh cilantro leaves for garnish

  1. Position a rack in the center of the oven. Preheat the oven to 350°F
    (175°C). Have ready two 12-cup miniature muffin pans. Working with wonton
    wrappers at a time, brush the top side of each wrapper with sesame oil, and
    press, oiled side down, into a muffin cup. Repeat with the remaining
    wrappers. Brush the bottom of each wonton cup with a little sesame oil.

  2. Bake until the wontons are golden brown, about 10 minutes. Let cool
    completely in the tins, then remove carefully. Store in a tightly covered
    container at room temperature until ready to fill. (The cups can be made up
    to 2 days ahead.)

Make the crab filling 1. Place the crabmeat in a medium bowl and use your
fingers to flake the crabmeat. Using a rubber spatula, gently stir in the
mayonnaise, minced cilantro, chives, lemon zest, and sambal ulek. Taste and
adjust the seasoning, adding a bit more sambal ulek, if desired. Cover and
refrigerate until ready to fill the wonton cups. (The crab filling can be
made up to 1 day ahead.)

  1. To assemble and serve, place the wonton cups on a serving platter. Spoon
    about 2 teaspoons of the crab filling into each cup, and garnish with a
    cilantro leaf.

I don’t see a cook’s note regarding sambal ulek.

Yes, thanks.

Wow that sounds like something I would really enjoy. I love crab and I love spicy foods! Thanks for the recipe!

Child Avandia